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BEANS MAINS MY MEXICAN | SPANISH

HOT AND SPICY BLACK BEANS

HOT AND SPICY BLACK BEANS

A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme!

Makes 6-1/2 cups

2, 15 oz. cans black beans

11 oz. can vacuum packed whole kernel corn, or 17 oz. can whole kernel corn, drained

14-1/2 oz. can stewed tomatoes; cut lg. pieces in half

10 oz. pkg. froz. petite peas

1 T. extra virgin olive oil

1 t. hot chili oil

1-1/2 t. mild chili powder

½ t. garlic powder

½ t. dried thyme, crushed

couple dashes red cayenne pepper

salt and black pepper to taste

Combine all ingredients in medium saucepan. Stir well, bring to boil, then reduce heat to low and cook, uncovered, for 30 minutes, stirring occasionally.

Spoon into bowls and serve with hot bread or rolls.

Notes: An excellent way to prepare black beans—with every taste sensation.

By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.